Okay, I haven't tried this recipe yet. But, I'd like to. There are a lot of shrub roses along the bike path down the street from my house. I gave more information about this book in The Backyard Reader section. This recipe is from the book Grow Your Own Drugs by James Wong.
Rosehip syrup is an old-fashioned winter remedy for boosting vitamin levels and keeping colds at bay. Gather the hips in October and November when they're ripe and soft. Children love this syrup, and it's good poured over pancakes, waffles, ice cream and rice pudding.
Vitamin C- Rich Rosehip Syrup
250 g fresh rosehips
5 cloves (optional)
1 cinnamon stick (optional)
2 cups (500 ml) water
about 1/2 cup (125 g) sugar
1. Crush the rosehips slightly, and place in a pan. Add the cloves and cinnamon stick, if using, then add the water. Simmer, uncovered, for 20 mins.
2. Strain, then add the same amount of sugar as there is liquid. Stir until dissolved and bring to a boil, then simmer for 10 mins. Cool and filter into small sterilized bottles.
Use: For Children, give 2 tsp per day. To drink as a cordial, dilute 1 part syrup to 5 parts water. Or use instead of maple syrup for the dishes above.
Storage: Keep for 1 week in the refrigerator once opened. Unopened, keeps for up to 1 year.
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